This Cherry Cobbler is loaded with juicy cherries and a unique topping that tastes like a buttery biscuit and a vanilla sugar cookie! This recipe can be made with fresh cherries or frozen cherries, making it accessible all year long.
Check out my tested and perfected techniques for the perfect cobbler. Try my other cobbler recipes, too: peach cobbler, apple cobbler, mixed berry cobbler.
So delicious, the extra topping brings this to a whole new level. Can’t wait to try it with all kinds of fruit. ★★★★★
– Sue
What sets this recipe apart
Fresh or frozen cherries: You can bake this cobbler with frozen cherries year round or fresh cherries in the summer.
Unique topping: Unlike a typical biscuit or cake-like cobbler topping this one tastes similar to a buttery sugar cookie! It adds great flavor and texture.
Almond and vanilla extract: Vanilla is a natural flavor pairing in most cobbler recipes, but this recipe also includes a touch of almond extract. It elevates the flavor of the cherries!
How to make cherry cobbler : 3 steps
See recipe card for detailed recipe.
Step 1
Combine filling ingredients: cherries, flour, sugar, lemon juice, vanilla. Place in a baking dish.
Step 2
Combine topping ingredients: flour, sugar, baking powder, salt, extracts, and melted butter.
Step 3
Place the topping over the fruit and bake!
Fresh cherries or frozen cherries
Fresh cherries: I like this recipe best when made with fresh cherries because they hold their shape better after baking. Adjust the sugar in the filling depending on how sweet your cherries are. You will need about 5 cups of fresh cherries, just under 2 pounds.
Frozen cherries: If using frozen cherries you will want to thaw the cherries in the refrigerator for several hours before assembly. Drain off the excess liquid before combining the filling ingredients. I recommend adding about 1 cup more of frozen cherries than you would fresh cherries, because the frozen cherries will slump down a bit when baking.
Recipe
Cherry Cobbler (Fresh or Frozen Cherries)
Ingredients
Filling:
- 5-6 cups sweet cherries, pitted, fresh or frozen thawed (see note)
- 2-4 tablespoons granulated sugar, adjust based on the sweetness of your cherries
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 2 tablespoons all purpose flour OR 3 tablespoons if using frozen cherries
Topping (see note):
- ⅔ cup granulated sugar
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 6 tablespoons unsalted butter, melted
- vanilla ice cream, for serving
Instructions
Filling:
- Preheat oven to 350°F. In a large bowl, gently stir together all filling ingredients (make sure you read the notes regarding fresh vs frozen cherries). Transfer to an 8×8 baking pan and spread into an even layer.
Topping:
- In a medium bowl, combine sugar, flour, baking powder, and salt. Add the vanilla extract, almond extract, and melted butter and stir until fully combined. The mixture will resemble a cross between a crumb topping and a sugar cookie dough.
- Press pieces of the topping together with your fingers to form flat irregular shaped pieces. Place the pieces of topping all over the top of the cherries. Bake for 30-45 minutes, until the cherries are bubbling around the edges and the topping is light golden brown. Place the pan on a wire rack to cool for about 20 minutes. The juices will thicken up a bit as it cools.
Notes
- ¾ cup granulated sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 8 tablespoons unsalted butter, melted
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Christine says
My family is OBSESSED with this cobbler! Truly a simple, spectacular dessert.
Allison says
I’m so glad! Thanks for the kind review.
Tiffany says
This is not the type of cobbler I’m used to, but this recipe was incredible. So glad I found it.
Allison says
I’m glad you enjoyed it!
Melody says
I made this with a mixture of fresh & frozen cherries. Used maple extract in place of almond. It turned out awesome!!!! Served with bluebell vanilla ice cream.
Allison says
I’m so glad! Thanks for taking the time to comment. 🙂
Carolyn Gibson says
My husband loves the cherry cobbler. I made a peach-cherry cobbler tonight. . It’s still baking. I did not have enough peaches but had some fresh cherries so my husband pitted the cherries and I added them to the peaches. I bet it is going to be delicious!😊 Thank you for this recipe. It is wonderful!!! I really think you can use any fruit you would like with this recipe! I originally intended to just do a peach cobbler but I think it will be so yummy with the two fruits. 🍑🍒
Allison says
That sounds delicious! Enjoy! 🙂
Michelle says
I just made this with fresh Flathead Lake cherries. It’s so delicious! I love that the filling isn’t too sweet and the topping has a little crunch and so much flavor. Thanks for sharing this recipe!
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂
Beth says
This looks amazing and I’d like to make it for a party in a 13×9 pan. Should I just double the ingredients? I’m always wary of adding too much almond extract. Thank you!
Allison says
That should be fine. If you’re worried about the almond flavoring you can reduce it or use all vanilla extract.
Gena H says
Fast, easy, and supet delicious, this is one of the best online cherry dessert recipes I have found. I will try it with sour cherries, but will increase the sugar . Thanks!
Allison says
You’re welcome! I’m glad you enjoyed it. 🙂
Jen says
Do you have to use the lemon juice
Allison says
No, you can leave it out.
Ct says
Made this for an early Christ Family get together and it was a big hit! This recipe is amazing. Don’t need to change a thing!
Allison says
I’m glad you enjoyed it!
CAROL a KELLER says
I’m sorry but this is not the recipe for us. First, it’s not a cobbler but more like a crisp. The mix that goes with the fruit is fine but the topping is hugely over-sweet. Husband mentioned maybe adding lemon juice to temper next time but I won’t be making again Glad others liked it
Jennea says
I used 3 cups of canned cherries. Not cherry pie filling. Really like the crust because it isn’t thick like a lot of other recipes are. I’ll be using this recipe again with canned peaches as well as cherry.
Michelle Perrine says
We love this dessert! I usually make it with frozen cherries, tonight we added frozen sliced strawberries to make 6 cups of fruit. This is so easy and so delicious! A few times I haven’t had lemons, so I substituted fresh squeezed orange juice-still great.
Allison says
I’m glad you enjoyed it!